Step 1

Preheat the oven to 425° F (220° C).

Step 2

In a medium-sized bowl, toss the cauliflower florets with olive oil, salt, and pepper.

Step 3

Transfer the cauliflower to a rimmed baking sheet and spread them into an even layer. Roast the cauliflower for 20- 25 minutes, until the florets are tender and begin to brown. Remove from the oven and set the baking sheet aside.

Step 4

In the same bowl that you used to toss the cauliflower, whisk together the sour cream and heavy cream. Stir in the garlic powder, ½ of the cheese, ½ of the cooked and crumbled bacon, and 1 tablespoon of chopped green onions.

Step 5

Add the roasted cauliflower to the bowl and stir.

Step 6

Transfer the cauliflower mixture to a lightly buttered 10-ounce ramekin and top with the remaining bacon, and cheese. Place the ramekin on a rimmed baking sheet to catch any possible spills.

Step 7

Bake for 8-10 minutes, until the cheese melts. Top with remaining chopped green onions. Enjoy hot.